Spanish Style Chicken

Spanish Style Chicken

Serves 4 8 boneless, skinless chicken thighs, about 500 g in total Fry Light for spraying 1 red onion, peeled and thinly sliced 2 garlic cloves, peeled and crushed 1 large red pepper, cored, deseeded and sliced 1 large yellow pepper, cored, deseeded and sliced 400 g can chopped tomatoes with herbs 150 ml  chicken stock, 1 tbsp sweet paprika 60 g chorizo sausage, thickly sliced (7 syns) 25g black olives, pitted (1½ syns) salt and freshly ground black pepper roughly torn parsley, to garnish Cut the chicken into bite-sized chunks. Lightly spray a large non-stick frying pan with Fry Light and place over a high heat. Add the chicken and fry, turning, until sealed and golden. Add the onion and garlic and cook, stirring, for 1 minute, then add the peppers. Stir and cook for a further 3 - 4 minutes until slightly softened. Stir in the tomatoes, stock and paprika and bring to the boil. Add the chorizo to the frying pan and simmer for 15 minutes or until the chicken is cooked. Stir in the olives and season well. Transfer to a warmed serving dish. Scatter with the parsley and serve immediately, accompanied by a green salad. Note You can substitute garlic sausage (6 syns per 100g) for the chorizo.